Recipe - Crepes-Souzette

1 Egg
Three fourths cup Ground almonds
2 tablespoon Flour
1 tablespoon Powdered sugar
1 tablespoon Butter or margarine
One half teaspoon Almond extract
1 pack (8oz) Pillsbury
refrigerated crescent
dinner rolls
2 tablespoon Sliced almonds
1 (up to)
2 tablespoon Sogar

Beat egg in small bowl; reserve 1 tablespoon. Set aside. Stir in ground
almonds, flour, powdered sugar, butter and almond extract. Refrigerate
mixture 15 minutes for easier handling, if necessary.

Heat oven to 375 degrees. Unroll dough into 2 long rectangles onto 13inch
Baking Stone; firmly press perforations to seal. Roll half of almond
filling into 13inch rope; place lengthwise down center of 1 rectangle.
Repeat with remaining filling and dough. Fold dough over almond filling,
pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces
using 3inch SelfSharpening Paring Knife; place on Stone. Cut 4 slashes in
each piece from unfolded edge to center. Curve each piece slightly to fan
out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg
using Pastry Brush; sprinkle with cut or sliced up almonds and sugar. Bake 1315
minutes or until golden brown. Serve warm. 8 rolls.

"TURNING OUT THE BEST" RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.